Sauerkraut in a jar for the winter - 5 cooking recipes

Not all heads of cabbage are suitable for the fermentation procedure. Best to use:

To make the dish truly tasty, you need to take carrots, salt and the head of cabbage itself. It is important to maintain proportions. Carrots should occupy 1/10 of the weight of cabbage; 1 kilogram of product will require 20 grams of salt (one heaped teaspoon is enough). You need to know that the weight of the cabbage must correspond to the volume of the glass container.

To speed up the fermentation, sugar is added (10-20 grams per 1 kilogram of product).

The fermentation process consists of two stages. At first, the yeast is activated. It is thanks to the action of yeast that foam begins to appear in the cabbage brine and gases are released.

To remove gases that cause cabbage to taste bitter, it must be pierced to the very bottom with a wooden stick. During the release of gases, this procedure should be repeated constantly.

It is important to know!

It is imperative to remove the foam from the brine, since it contains harmful microorganisms that can spoil the product.

You can also ferment cabbage without additives.

It needs to be thoroughly ground with salt, then placed tightly in jars and compacted so that the juice seeps out of it. The vessel filled with cabbage should be in a room at a temperature of 18-22 degrees. This will allow the cabbage to begin to ferment quickly.

After a few days it will be possible to see the formation of lactic acid. It is important to monitor the time and take the jars of cabbage out into the cold in time so that the product does not peroxide. This is often done on day 4-5.

At the end of fermentation, the brine will lighten, the cabbage will settle and acquire a salty-sour refreshing taste.